Campbell's Kitchen Hong Kong

Product Used

Sweet Tomato Pasta Sauce

Cream of Chicken Condensed Soup

Ingredients

10.5oz Campbell’s
Sweet Tomato
Pasta Sauce 1 can

10.5oz Campbell's
Cream of Chicken
Condensed Soup 1 can

Chicken Thigh 200g

Minced Beef 120g

Onion 1 pc

Carrot 1 pc

Broccoli 70g

Water 1 can

Japanese Curry Mix 2 blocks
(40g)

Egg 4 pcs

Rice (cooked) 2 bowls

Salt as appropriate

White Pepper as appropriate

Black Pepper as appropriate

Thyme 1/2 tsp

Olive Oil 3 tbsp

Method

Dice the onion and carrot. Cut the broccoli into pieces.

Skin off the chicken thigh, cut into pieces. Marinate with salt and white pepper for 15 minutes.

Heat up the saucepan at medium high heat, add 1 tbsp olive oil and half of onion pieces. Stir fry onion until softened. Add the minced beef and stir fry until brown.

Add Campbell’s Sweet Tomato Pasta Sauce and cover with lid to cook for 10 minutes until the beef is well-cooked. Season with thyme and pepper. Tomato beef sauce is ready and set aside.

Heat up another saucepan with 1 tbsp olive oil. Add remaining onion, carrot pieces, Campbell’s Cream of Chicken Condensed Soup and water. Mix well.

Add chicken, cover with lid and simmer for 10 minutes under low heat.

Add Japanese curry mix, stir well. Add broccoli until it is cooked.

Whisk the eggs.

Heat up a pan with olive oil at medium heat. Pour half of the egg mixture into the pan and spread evenly. Use the chopsticks to stir and cook until it is half-cooked.

Flip a bowl of rice onto a large shallow plate, place the omelette over the rice. Pour the tomato beef sauce on the side of the plate and the Japanese curry cream chicken on another side. Serve.

Tips

Add 2 tbsp of milk or cream to the egg mixture can increase the creaminess of egg omelette.

Tri-color Omelette Rice

Product Used

Ingredients

Method

Borsch with Marbled Beef and Konjac Knot

Italian Spaghetti Pizza

Beef Stew with Pumpkin and Vegetables

Baked Red and White Spaghetti Rice